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Archive for the ‘Pies’ Category

Makes 12 servings

  • 1 refrigerated ready-to-use pie crust (1/2 of 15 oz pkg)
  • 1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)
  • 1 1/4 cups half-and-half
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1 cup thawed whipped topping
  • 1 1/2 cups fresh peach slices (about 1 large)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  1. Preheat oven to 450°F.  Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.  Bake 8-10 minutes or until lightly browned; cool completely. 
  2. Meanwhile, pour half-and-half into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping; cover.   Refrigerate until ready to use. 
  3. Spread pudding mixture over crust just before serving; top with fruit.  Cut into slices.  Store leftover dessert in refrigerator. 

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Serves 12

  • 1 prepared refrigerated pie-crust (from a 15 oz package)

Crumb

  • 3/4 cup packed light-brown sugar
  • 1 1/2 cup all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • pinch ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled

Pie Filling

  • 6 Golden Delicious apples (about 2 3/4 lb), peeled, cored and cut into 1/2 inch slices
  • 3/4 cup packaged light-brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • pinch ground cloves
  • 1 tbsp confectioners’ sugar
  1. Arrange a rack in the lowest slot of your oven.  Heat oven to 375°F.  Fit pie-crust into a 9″ pie-plate and decoratively crimp edge.  Refrigerate until you are ready to add filling. 
  2. Crumb: Combine flour, brown sugar, cinnamon, salt and cloves in bowl.  Rub in butter with fingertips until crumbly. 
  3. Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. 
  4. Spoon filling into pie shell, mounding slightly in the center.  Top filling with crumb topping.  Place on small foil-lined baking sheet. 
  5. Bake at 375°F for 30 minutes.  reduce temperature to 350°F; bake 30 minutes more,  until fruit is tender.  Loosely tent pie with aluminum foil during last 20 minutes.  Let cool for at least  1 1/2 hours.  (Can be made a day ahead.  Cover pie and store at room temperature.)  Dust with confectioners’ sugar before serving. 

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Makes 10 servings

  • 15 Oreo cookies, crushed (about 1 1/2 cups crumbs)
  • 3 tbsp butter, melted
  • 1 tub (8 oz) whipped topping, thawed, divided
  • 1 cup cold milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 squares semi-sweet baking chocolate, melted
  • 10 maraschino cherries (optional)
  1. Mix crumbs and butter; press onto bottom and up sides of 9 inch pie plate.  Reserve 1/2 cup whipped topping; refrigerate. 
  2. Pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in remaining whipped topping.  Spoon into crust.  Mix melted chocolate and condensed milk until well blended.  Spoon over pie.  Cut through chocolate mixture several times with knife for marble effect. 
  3. Freeze 6 hours or until firm.  Remove pie from freezer 15 minutes before serving.  Top with reserved whipped topping.  Garnish with maraschino cherry, if desired. 

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Makes 24 pies (12 servings)

Fruit Pies:

  • cooking spray
  • 1 tsp grated lemon zest
  • 1 (11 oz) box pie crust mix
  • 1 lb container strawberries, hulled
  • 3/4 cups water
  • 10 drops liquid red food coloring
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 pint raspberries

Berry Shooters

  • 1 cup chopped strawberries
  • 1 cup raspberry sorbet
  • reserved 1/3 cup strawberry glaze from fruit pies
  • 1/4 cup plain or vanilla yogurt
  • 1 tbsp fresh lemon juice

Fruit Pies:

  1. Coat 24 mini-muffin-pan cups with cooking spray.  Stir zest into entire package of pie crust mix and prepare according to package directions.  Divide dough into 24 balls.  With floured fingers, press dough into prepared pans, evenly lining cups with crust edges slightly higher than top of pan.  Prick bottoms and sides of dough all over with a fork.  Freeze pans 15 minutes.  Heat oven to 450°F.
  2. Remove pans from freezer.  Bake 15 minutes, or until crusts are golden.  Cool completely in pans on rack.  Remove crusts from pans.
  3. Reserve 12 of the smallest strawberries for garnish.  Cut some of the remaining strawberries into tiny dice to measure 1 cup; reserve.  Mash remaining strawberries in a small saucepan with a potato masher; add water and food coloring.  Bring to a boil; reduce heat.  Simmer 5 minutes, stirring once or twice.  Scrape strawberry mixture though a fine-mesh sieve into a bowl (you’ll have 1 cup strawberry liquid; if not add more water); discard strawberry pulp and seeds.  Wash saucepan and dry.
  4. Whisk sugar and cornstarch in a saucepan until blended; stir in strawberry liquid.  Bring to a boil; cook 1 minute, stirring constantly.  Reduce heat to low and simmer 2 minutes longer.  Glaze will be thick.  Remove from heat; stir in lemon juice.  Reserve 1/3 cup of the glaze for making Berry Shooters.
  5. To finish pies, fill crusts with reserve diced strawberries (a scant 1/2 tsp each).  Spoon some strawberry glaze over diced berries just to cover (about 1 tsp each).  Top 12 crusts with reserved whole strawberries, hulled sides down; top remaining 12 crusts with raspberries, about 3 per crust.  Gently brush berries with glaze.  Refrigerate up to 4 hours before serving. 

Berry Shooters:

  1. Combine in a blender chopped strawberries, raspberry sorbet, strawberry glaze, yogurt and fresh lemon juice.
  2. Blend until smooth.  Pour into shot glasses.  Serve with pies.

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